Crispy Cheesy Chicken Alfredo Calzones (Print View)
Air-fried calzones filled with shredded chicken, Alfredo, mozzarella and Parmesan for a crispy, cheesy finish.
# What You'll Need:
→ For the Dough
01 - 1 pound pizza dough
→ For the Filling
02 - 7 ounces cooked chicken breast, shredded or diced
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup Alfredo sauce
06 - 1/2 cup chopped baby spinach, optional
07 - 1 clove garlic, minced
08 - 1 teaspoon Italian seasoning
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ For Assembly
11 - 1 egg, beaten
12 - 2 tablespoons olive oil
13 - 1/2 cup shredded cheddar cheese, optional
# How to Make:
01 - Preheat the air fryer to 360°F for 5 minutes.
02 - Divide the pizza dough into four equal portions. Roll each piece into a 6-inch circle on a lightly floured surface.
03 - In a mixing bowl, thoroughly combine chicken, mozzarella, Parmesan, Alfredo sauce, spinach if using, minced garlic, Italian seasoning, salt, and pepper.
04 - Spoon one quarter of the filling onto half of each dough circle, leaving a 1/2-inch border at the edge.
05 - Top the filling with a portion of shredded cheddar cheese for extra crispiness, if using.
06 - Fold the dough over the filling to form a half-moon. Pinch the edges firmly to seal, then crimp with a fork for extra security.
07 - Brush the calzone tops lightly with beaten egg, then brush or drizzle with olive oil to promote golden crispness.
08 - Place calzones in a single layer in the air fryer basket, working in batches if required.
09 - Air fry at 360°F for 12 to 15 minutes until the calzones are golden and crisp.
10 - Allow calzones to cool for 2 to 3 minutes before serving.
# Expert Suggestions:
01 -
- You get melty cheesy centers wrapped in a crunchy shell—without turning on the oven.
- Leftovers (if there are any) reheat perfectly, making lunch the next day as exciting as dinner.
02 -
- If you overfill the calzones, the filling will burst out all over the air fryer (I learned this the messy way).
- Letting the calzones rest briefly after cooking keeps you from burning your tongue on molten cheese.
03 -
- A little olive oil on the crust makes all the difference for crispiness.
- Don’t skip pinching and crimping the edges tightly—a tight seal means no leaks.